The Quencher - apricot stilton and dried cranberry grilled cheese

Omg it has been way tooo hot here.  So hot that I haven't really had an appetite or the willpower to stand in my kitchen and sweat my ass off (ohh, new york summer).  Hard to believe, right? I know gahhh it sucks but this sammie is great because it takes about two minutes once it's on the stove and there's some dried fruit in there that is super refreshing.

Ok so this yummy little guy has some great flavors going on and this is what I used:

Ingredients:

- 2 pads real butter
- 4 ounces apricot stilton
- 1 tbs dried cranberries
- 2 slices whole wheat bread

Before you start to make this sammie you'll want to crumble and set out the stilton to let it get to room temperture.  This allows it to melt quicker and it helps you avoid sweating like a pig in a bacon factory.  Once it's room temp, go ahead and pile half of the cheese onto a slice of bread.  Remember to center it more in the middle to avoid the ooze.

This cheese is waaaaaay too good to not nosh on but try because think about how good it will be when it's all been melted to gooey perfection.  Ok anyways, back to the subject, sprinkle on the cranberries!

If your willpower has worked, at this step you should sprinkle on the rest of the stilton.  If not, just push the cranberries down into the cheese and hope for the best.

Almost done! Put on the top piece of bread and turn up the heat to medium high.

Now my favorite part, BUTTER!

K, now put it in the pan butter side down.  Once you've done that spread the remaining butter on the other side of the GC.

Let it cook for about 1.5 minutes on each side or until it gets that beautiful crust like in the picture below.

Once it's like that on both sides take it out of the pan and cut immediately!  Stilton won't really melt like a cheddar or brie but it will get warm and sort of fluffy if that makes sense. Whatever.  I don't really know how to explain this goodness but believe me this sammie makes dying in the kitchen all worth it.

Nom, Nom, Nom, Nom.

xoxo,

GCS